Air Fryer Scallops

Air Fryer Scallops Easy Crispy and Quick Recipe

katya bou

Enjoy perfectly seared, tender scallops cooked quickly and healthily in the air fryer. This recipe is effortless, elegant, and ideal for quick weeknight dinners or special occasions.

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Prep Time 10

Cook Time 8

Preheat Time 5

Total Time 18

Servings: 4 servings

Course: dinner, Seafood

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

1 lb large sea scallops (10-20 count) pat dried thoroughly
1 tbsp olive oil (or avocado oil)
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp garlic powder
2 tbsp unsalted butter, melted (for brushing after cooking, optional) optional
fresh parsley, chopped (for garnish, optional) optional
lemon wedges (for serving, optional) optional

Equipment

Air Fryer,
Mixing bowl
paper towels.

Method

Remove the adductor muscle from each scallop if still attached. Thoroughly pat scallops dry with paper towels multiple times to remove moisture.
Drizzle scallops with olive oil in a bowl and toss gently. Sprinkle sea salt, black pepper, and garlic powder evenly over scallops and toss to coat.
Preheat your air fryer to 380°F (193°C) for 5 minutes. Optionally, lightly spray the air fryer basket with cooking spray.
Arrange the seasoned scallops in a single layer in the air fryer basket, making sure they are spaced to allow air circulation. Cook in batches if necessary.
Air fry for 6-8 minutes, flipping the scallops halfway through (at 3-4 minutes). Look for an internal temperature of 125-130°F (52-54°C) for medium-rare or 135-140°F (57-60°C) for medium. Ensure a golden-brown crust forms without overcooking.
Remove cooked scallops immediately. Optionally, brush with melted butter and garnish with chopped parsley. Serve with lemon wedges on the side.

Nutrition

Calories: 210kcalCarbohydrates: 2gProtein: 25gFat: 10gSaturated Fat: 5gCholesterol: 100mgSodium: 400mgPotassium: 300mgVitamin A: 600IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Perfect drying of scallops is essential for searing. Avoid overcrowding the basket. Use a thermometer for best doneness. Try variations such as garlic herb, spicy, lemon-dill, or bacon-wrapped scallops.

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